Lunch Eight

Charred Romaine with Lemon Dressing

Wow, this dish has been a hit when I'm serving people dinner!  I think it's a particularly nice way to eat lettuce in the winter; a way to keep it more seasonal.    It's also super easy and fast.   
 
Inspired by this recipe, but the dressing was changed to the following ingredients: 

• Zest and juice of one lemon  (I received this rasp as a Christmas present, and it was a game changer for zesting.  It makes the zest so fine, and then the flavour doesn't take over a dish) 
• Half cup olive oil
• One tablespoon of maple syrup
• One tablespoon of Dijon mustard
• Salt and pepper

The only other way that I strayed from the recipe is that I broiled the lettuce on a cast iron baking pan/sheet.  

Here are the instructions from the link above:
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Step 1. Add all dressing ingredients into a glass jar with a lid. Shake vigorously until a thickened dressing forms. Set aside to serve with the salad.
Step 2. Turn your oven to the broiler setting, on high.  (I start by putting the walnuts in the pan and toasting them first.  Be careful, they burn QUICKLY!)
Step 3. Cut the romaine hearts in half, leaving the bottom intact so that the leaves stay together. You will have four halves of romaine.
Step 4. Coat in olive oil and sprinkle generously with salt and pepper on both sides.
Step 5. Place the romaine hearts, cut side down, on a large baking sheet and broil for 2-3 minutes, then flip and broil the other side for 2-3 minutes.
Step 6. Remove the romaine from the oven and place the hearts on a serving platter cut side up. Top each heart with toasted walnuts and grated parmesan.
Step 7. Drizzle with the dressing and serve warm or at room temperature.
Step 8. Enjoy!